Vanilla Peach Cream Cake
Ingredients:
Cake:
3 eggs
Vanilla sugar 15 g
Sugar 150 g
75 ml Sunflower oil
75 g Butter
510 g Flour
15 g Baking powder
Cream ice cream:
250 g Peaches in syrup
600 ml milk .
Vanilla sugar 15 g
2 egg yolks
Sugar 70 g
Cornstarch 50 g
Cream 300 ml
Chopped almonds
Vanilla Peach Cream Cake
Preparation:
Cake:
Preheat the oven to 180 °C (350 °F). Grease a cake pan with oil and flour.
In a mixing bowl, mix the eggs, vanilla sugar, and sugar until fluffy.
Add sunflower oil and melted butter and mix well.
Add flour mixed with baking powder little by little and stir until smooth.
Pour the batter into the prepared tin and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool completely before assembling.
Cream Ice Cream:
Remove peaches from syrup and cut into small pieces.
Heat the milk and vanilla sugar in a saucepan until warm.
In a separate bowl, whisk the egg yolks and sugar until light and creamy. Add cornstarch little by little and mix.
Slowly pour the warm milk into the egg mixture, stirring constantly.
Return the mixture to the pot and cook over medium heat, stirring constantly, until thickened.
Remove from heat, stir in chopped peaches and let cool completely.
In a separate bowl, whisk the cream until stiff peaks form.
Stir the cooled peach mixture with the whipped cream until well combined.
Assembly:
Cut the cooled cake horizontally into 2 layers.
Place the cake base on a plate and spread half of the peaches and cream mixture on top.
Place the second cake layer on top and spread the remaining peaches and cream mixture on top.
Sprinkle chopped almonds on top for garnish.
Let the cake rest in the refrigerator for at least 2 hours before serving.
Prep time: 30 minutes | Cooking time: 30-35 minutes | Total time: 3 hours | Calories: 350kcal | Servings: 8